BROCOOLI PARATHA

 

Prep Time : 15 mins 
Cooking Time : 15 mins

Serve : 2

INGREDIENTSm
Wheat flour  -  1 cup
Salt - to taste
Oil  -  4 tbsp
For stuffing
Grated broccoli -  1 bowl
Chopped onion - 2 tbsp
Cumin seeds  -  1/4 tsp
Grated ginger  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Roasted mango powder / amchur  -  1/4 tsp
Salt  -  to taste
Chopped green chilly  -  1
Chopped coriander leaves  -  1tbsp
Oil  - 2 tbsp

METHOD
Heat 2 tbsp oil in a pan.
Add cumin seeds to crackle.
Add ginger  and  chopped onion saute for few seconds.
Add grated broccoli and green chilly and saute for one to two mins.
Add all dry spices,salt and 1 tbsp water and saute for one mins.
Add coriander leaves and mix well.
Now stuffing is ready
Take a bowl add wheat flour,salt and 1 tsp oil and mix well.
With the help of water make a soft dough.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Slightly roll the balls.
Stuff one tbsp filling and seal it.
Roll out the paratha
Place the paratha on the hot pan.
Apply oil on both the sides.
Serve hot .

RADISH LEAVES PARATHA

 

Prep  Time      : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Mooli or radish leaves   -    250 gms
Wheat floor       -  1  cup
Gram flour       -  1/2 cup                           
Chopped green chilly   - 1
Red chilly powder   - 1/2 tsp
Turmeric powder    -  1/2 tsp
Garam masala    -  1/4 tsp
Asafoetida   -  1/4 tsp
Oil  - 2 tbsp
Salt   -  to taste

METHOD

         Firstly you cut the mooli leaves.
. Heat oil in a pan add asafoetida, mooli leaves, green chilly, garam masala, red chilli powder, turmeric powder. and saute for 3 - 4 mins
Turn off the flame
Take a large bowl add wheat flour ,gram flour,salt amd fried mooli leaves and mix well.
With the help of little water make a dough.
Keep aside for ten mins
 Divide the dough into equal size balls .
Flatten the balls into thick round parathas.
.Grease a pan with little oil and heat on a medium flame.
.Mooli  leaves paratha is ready to eat.
Serve hot

DRY CHANA MASALA

 

Prep Time  : 10 mins
Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
Boiled black gram  -  2 cup
Water  - 2.5 cup
Cumin seeds  - 1/4 tsp
Rai/black mustard seeds  -  1/4 tsp
Asafoetida / hing  -  1/4 tsp
Curry leaves  -  8 - 10
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam  masala powder  -  1 tsp
Cumin seeds powder  -  1 tsp
Green chilly  -  1 cut in slit
Salt  -  to taste
Oil  -  3 tbsp

METHOD
Soak black gram over night and boil in the pressure cooker with 2.5 cup of water.
Heat oil in a pan.
Add cumin seeds,black mustard seeds and asafoetida/hing to crackle.
Add curry leaves and fry it.
Add ginger garlic paste,red chilly powder,turmeric powder.cumin seeds powder,garam masala powder ,green chilly and 2 tbsp water and saute for one to two mins
Add boiled black gram/chana and mix well.
Add 2 tbsp water cover it and cook for 3 mins.
Garnish with coriander leaves and serve.

ALOO STUFFED LACCHA PARATHA

 

Prep Time : 15 mins
Cooking Time :25 mins
Serve : 2

INGREDIENTS

 Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 Now stuffing is read

Roll out dough into thin chapati spread clarified butter on it.
Now spread some  potato fillingsl.
Cover with other chapati
Now dust the dry flour  and cut it.
Roll it in a circle like swiss roll
On a heated pan make aloo laccha paratha applying clarified butter on both the sides.

Serve hot. .